Spicy, Sweet, and Umami-Rich Seafood Stew (Haemuljjim) Sauce Recipe
#SeafoodStewSauce #SpicySauce #HaemuljjimSauce #HowToMakeHaemuljjim
Ready to recreate the vibrant and delicious Haemuljjim at home? This recipe focuses on creating the essential sauce, perfect for combining with bean sprouts, frozen seafood, and plump shrimp. We’ll elevate the flavor profile with a special ingredient, ‘Galchi Sokjeot’ (fermented cutlassfish), to bring out a deep and rich umami taste. This sauce is a game-changer for any stew or braised dish! (This recipe is based on 600g bean sprouts, 600g frozen seafood, 10 shrimp, and 200g frog shrimp.)
Seafood Stew Sauce Ingredients- 4 Tbsp fine chili powder (approx. 40g)
- 4 Tbsp minced garlic (approx. 40g)
- 1 Tbsp Galchi Sokjeot (fermented cutlassfish sauce, approx. 15g)
- 2 Tbsp soy sauce (approx. 30ml)
- 1 Tbsp sugar (approx. 10g)
- 2 Tbsp plum extract or syrup (approx. 30ml)
- 3 Tbsp chopped green onion (approx. 30g)
- 1 tsp minced ginger (approx. 5g)
- 1 Tbsp Cheongju (rice wine) or cooking wine (approx. 15ml)
- 1 tsp potato starch (approx. 5g)
Cooking Instructions
Step 1
In a mixing bowl, combine the fine chili powder, soy sauce, sugar, plum extract, chopped green onions, and Cheongju (or cooking wine). Now, for the secret ingredient that makes this Haemuljjim sauce truly special: add 1 tablespoon of Galchi Sokjeot. Its unique deep and savory flavor will wonderfully enhance the overall taste of the sauce. If you don’t have Cheongju, cooking wine is a perfect substitute!
Step 2
Haemuljjim demands plenty of garlic to be truly delicious! Generously add 4 tablespoons of minced garlic. To ensure a clean and fresh taste, free from any seafood odors, also add 1 teaspoon of minced ginger. The combination of garlic and ginger will help create a perfectly seasoned seafood stew without any unpleasant fishy notes.
Step 3
Here’s a unique trick for this Haemuljjim sauce: mix 1 teaspoon of potato starch directly into the sauce mixture. This clever step eliminates the need to prepare a separate starch slurry later when cooking. It allows the sauce itself to thicken beautifully, coating all the ingredients. This is my personal tip to achieve a rich sauce consistency effortlessly and ensure it adheres perfectly to the seafood and vegetables!
Step 4
Once all ingredients are well combined, transfer the sauce to an airtight container and let it rest in the refrigerator for about a day to allow the flavors to meld. This resting period is crucial for deepening the taste. The matured sauce is incredibly versatile and can be used not only for Haemuljjim but also for other Korean braised dishes like Kongnamul Jjim (braised bean sprouts) or Agwi Jjim (braised monkfish). Thanks to the Galchi Sokjeot, the umami flavor will intensify over time, transforming any simple stew into a restaurant-quality dish. Enjoy your delicious homemade seafood stew!
